Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.
Issue link: https://loumag.epubxp.com/i/174531
dine in WITH Mary Welp Grilled Eggplant Salad 2 Italian eggplants, cut into inchthick slices Sea salt 1 large red onion, cut into rounds Olive oil 2 tablespoons red-wine vinegar 1 teaspoon Dijon mustard 1 tablespoon coarsely chopped basil leaves Honey Additional olive oil Additional salt and freshly ground black pepper 1 lemon, zested 1 large heirloom tomato, chopped 2 avocados, halved, pitted, peeled and chopped Lemon juice for drizzling over the avocado Parsley, chopped for garnish and extra favor Sprinkle the eggplant slices with enough salt to reach both sides of each slice, and line the slices in a large colander to drain. Fire up the grill. After the slices have sweated, spread them on paper towels to dry. Brush the eggplant and red onions with olive oil and arrange on the smokin'-hot grill. Cook the eggplant until nicely charred on the outside and soft on the inside. Grill the onions until they too have a slight char. Remove from the grill to a cutting board and let cool slightly. As soon as you chop the avocado, drizzle it with lemon juice to keep the slices from turning brown. Once the grilled vegetables cool slightly, chop them and add them to a serving bowl along with the avocado and tomato. In a small bowl, whisk together the red-wine vinegar, Dijon and chopped basil. Add honey and olive oil, to taste, and blend until emulsifed. Season with salt and pepper, to taste. Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve. For six. 10.13 LOUISVILLE MAGAZINE 75